1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.

2. In a food processor fitted with the steel blade, combine the oil, sugars, egg, vanilla, and cinnamon. Process for 1 minute or until well-blended. Add the flours, rolled oats, flaxseed, and baking soda; process with quick on/off pulses, just until combined. Stir in the cranberries and pumpkin seeds with a rubber spatula.

3. Drop the batter by rounded teaspoonfuls onto the prepared baking sheet, leaving 2 inches between each cookie. Flatten each mound with the tines of a fork. Bake for 10 to 12 minutes or until golden.